Lunch

Early Summer Pasta Salad with grilled chicken is for Lunch.

Early Summer Pasta Salad with grilled chicken takes 20 minutes to prepare.

Early Summer Pasta Salad with grilled chicken takes 10 minutes to cook.

Early Summer Pasta Salad with grilled chicken makes 8 servings.

The ingredients for Early Summer Pasta Salad with grilled chicken are:

*Bariila Whole Grain Rotini Pasta, 12 oz (remove)
*Raw Yellow Squash, 1.5 cup (remove)
Cauliflower, raw, 1.5 cup (remove)
*Broccoli raw, 1 cup (remove)
Black Olives, 170 grams, drained
Ken's Steak House, Lite Northern Italian with Basil and Romano Salad Dressing, 2 Tbsp, 12 tbsp (remove)
Parmesan Cheese, grated, .25 cup (remove)
Chicken Breast, no skin, 24 ounces (remove)

Here is how you make Early Summer Pasta Salad with grilled chicken:

makes 8 main course servings (1.5 cup)Cook pasta according to directions, drain, cool.Chop all vegetables (small pieces).Combine all ingredients except chicken. Refrigerate 15 minutes or more for flavors to meld.Dish up the pasta/veggie mixture and add 3 oz chicken to each serving.Note 1: You could mix the chicken in with the rest - I added it at the end just to control how much chicken was in each serving.Note 2: Could also mix up your own dressing with white wine or balsamic vinegar, EVOO, Italian seasoning, a bit of sugar and a bit of salt. Would likely be a bit healthier. I used the bottled dressing for convenience.Number of Servings: 8Recipe submitted by SparkPeople user J165GOAL.

The nutritional information for Early Summer Pasta Salad with grilled chicken is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 323.4

• Total Fat: 8.4 g
• Cholesterol: 51.8 mg
• Sodium: 559.6 mg
• Total Carbs: 34.8 g
• Dietary Fiber: 5.8 g
• Protein: 27.3 g